Wednesday, December 15, 2010

Filthy Rich Au Gratin Potatoes

These potatoes are just so creamy, so delicious and so rich. They were a big hit this year with our pre-Thanksgiving ham dinner. See them next to the cinnamon applesauce?

Although really a very simple dish, you will surprise people with how tasty and fancy these potatoes seem. ;) The original recipe is from Fine Cooking, and I've made them many times since they're the bf's favorite. The only negative is that they do take a little time to bake. Slicing the potatoes can also take a lot of time if you don't have a mandolin (I do, but I made these at my parents' house).

You don't have to serve a big fancy dinner to enjoy these though- sometimes I halve and bake in an 8x8 dish as a special side for a regular dinner. :)

Filthy Rich Au Gratin Potatoes
Serves 6-8
  • 2 lbs Yukon Gold potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • generous pinch of nutmeg (fresh is best)
  • 2-3 cloves garlic, peeled and smashed
  • 1 cup finely grated Gruyere cheese (You will probably have to buy in a block and grate yourself)

Heat oven to 400. Using a mandolin or sharp knife, slice potatoes into 1/8" thick slices. I did this early in the day while I had the motivation; then I let them soak in water until I was ready to make them.

Put potatoes in large, heavy-based saucepan. Add cream, salt, pepper, nutmeg and garlic.

Cook over medium-high heat until mixture boils, stirring occasionally (gently using a plastic spatula or wooden spoon so you don't break the slices).

When your mixture boils, carefully pour into 13x9 baking dish. If you don't want a tender garlicky surprise, remove garlic cloves. Gently tap dish on counter to settle. Sprinkle cheese over top.

Bake 40-50 minutes- until top is deep golden-brown, cream is thickened and potatoes are easily pierced with a fork.

The mixture will continue to set up as it cools. Let cool at least 15 minutes before serving.




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